How To Make Beef Stock
Homemade beef stock full of flavor and healthy omegas. Make it in a fraction of the time in your pressure cooker. We give you step by step instructions on how to make the beef stock that will make you swear off store bought forever.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Natural release time30 minutes mins
Total Time2 hours hrs 10 minutes mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 101kcal
- 4 lb oxtail
- 1 onion quartered
- 6 ribs celery rough chopped
- 6 carrots rough chopped
- 3 cloves garlic
- 2 tablespoon salt
- 64 ounces water
Insert strainer into your 8qt pressure cooker. Add raw oxtail.
Toss in celery.
Add carrots.
Toss in onion and garlic.
Add salt.
Top with water.
Cook on manual high pressure for 90 minutes. Allow a complete natural release.
Remove strainer by the handle, along with all solids.
Transfer remaining stock to storage jars.
Pro Tip: Use a strainer made for the pressure cooker. This will make your life SO much easier when it comes to straining out the solids. Insert it before cooking and you can simply lift out the solids after it is done simmering.
Serving: 8oz | Calories: 101kcal | Carbohydrates: 7g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 1867mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7778IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg